Recipes......
Mar. 23rd, 2008 02:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
osodecanelaI'm awake, as was explained in my last post so I'll share the recipes requested earlier. (Dean, this is for you!)
Ingredients:
One large firm head of cauliflower
3-4 ounces of any hard grated or finely shredded cheese (pecorino romano or locatelli is wonderful
one head of roasted garlic
one can chicken broth
pepper to taste
2-6 pats of butter (optional and to taste and consistency)
In a covered stock pot over medium heat, place the whole cauliflower sans greenery along with the chicken broth. Allow this to simmer until its ready to fall apart. Move it periodically so it doesn't burn on the bottom. Meanwhile roast and then peel the garlic.
When the cauliflower is super tender, lift it out of the broth and put it directly into your Kitchen Aid. Use the whisk attachment. Once the cauliflower is well broken down, start adding the cheese and the roasted garlic cloves, until the mixture has the consistency of mashed potatoes. Add pepper to taste and serve. I DON'T add salt to this, as the hard cheese usually adds enough sodium to the dish. On the rare occasion this is too dry for your taste, you can use either some butter or a bit of the broth you used to cook the cauliflower.
If you really want to tweak peoples' heads, make this with one of the colored cauliflowers.
Whipped Cauliflower
Ingredients:
One large firm head of cauliflower
3-4 ounces of any hard grated or finely shredded cheese (pecorino romano or locatelli is wonderful
one head of roasted garlic
one can chicken broth
pepper to taste
2-6 pats of butter (optional and to taste and consistency)
In a covered stock pot over medium heat, place the whole cauliflower sans greenery along with the chicken broth. Allow this to simmer until its ready to fall apart. Move it periodically so it doesn't burn on the bottom. Meanwhile roast and then peel the garlic.
When the cauliflower is super tender, lift it out of the broth and put it directly into your Kitchen Aid. Use the whisk attachment. Once the cauliflower is well broken down, start adding the cheese and the roasted garlic cloves, until the mixture has the consistency of mashed potatoes. Add pepper to taste and serve. I DON'T add salt to this, as the hard cheese usually adds enough sodium to the dish. On the rare occasion this is too dry for your taste, you can use either some butter or a bit of the broth you used to cook the cauliflower.
If you really want to tweak peoples' heads, make this with one of the colored cauliflowers.
